PCC Grilled Portobello Sandwiches

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  • 2 whole portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 1/4 cup tamari
  • 1/2 cup olive oil
  • 1 tablespoon fresh basil
  • 1/2 cup marinated vegetables (onion, red pepper, etc.) (optional)
  • 1 (6- by 8-inch) focaccia bread (optional)
  • 2 ounces fresh mozzarella cheese (optional)


Clean portobello mushrooms and remove stems. Marinate mushroom caps in balsamic vinegar, tamari and olive oil with a pinch of fresh basil.

Preheat a grill for medium heat and lightly oil the grate.

Grill mushroom caps over medium heat until tender, 15 to 20 minutes.

Use as an appetizer, or slice and make a sandwich with marinated vegetables and a slice of fresh mozzarella.

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